Rhubarb is just now coming into season here. One of the much needed welcoming signs of the end of spring, beginning of summer sights at the grocery store! For many, the mere mention of rhubarb often evokes nostalgic childhood memories. Just say the word rhubarb and invariably someone will tell you a story. From rhubarb growing wild along the roadsides in Ireland, to the rhubarb patches in a family garden, to lovingly made rhubarb sauces and pies, to their first taste, is it any wonder why so many have an affinity for this tart vegetable? Yes, botanically speaking rhubarb is a vegetable. But because of how we treat rhubarb, we tend to think of it more as a fruit.
When baked in a pie or cooked into a sauce, rhubarb has the loveliest tart flavor and silkiest texture. It's tartness is slightly tempered when paired with sweet, ripe strawberries. A made in heaven flavor combination.
Making these sinfully delicious, perfectly sized Strawberry Rhubarb Hand Pies the most heavenly bites of deliciousness.
Although there is a two to one ratio of strawberries to rhubarb, the flavors of both shine through in the filling.
To make the filling, begin by cutting your rhubarb into half to three quarter inch pieces. If you cut them smaller, they will disappear when cooked. And if you cut them much bigger, they won't have enough time to get to just the right stage of tenderness.
Cut your strawberries the same size or slightly larger sized than the rhubarb. Again if they are cut too small, they too will will disappear in the cooked filling. You want a chunky filling.
Brown sugar, lemon zest, strawberry jam/preserves, Grand Marnier, vanilla, and corn starch add both flavor and texture to the cooked filling. Instead of using the zest of a lemon, you could also use the zest of an orange. Cooking time for the filling is approximately 20 minutes. It will need to be cooled down considerably or chilled before you begin assembling the hand pies. Note: The recipe below makes enough filling for two dozen hand pies. The dough recipe makes enough for one dozen hand pies, so if you want 24 hand pies, make two batches of the dough recipe. Or put the filling in a covered container and use as sauce for ice cream. Serve the sauce cold or heat it up to serve it warm.
The other star of these hand pies is the homemade dough. When baked, it's buttery flavor and oh, so flaky texture make it one you will fall in love with in the first bite. Not only does the dough come together in less than five minutes (using a food processor), it rolls out beautifully. And it's forgiving as you can re-roll out the scraps without affecting the dough's baked flaky texture. For the absolute best results I highly recommend the use an unsalted European or European style butter.
Your hand pies can be round, square, or rectangular. Shape doesn't matter but size does. Use a cutter or template ranging between 3 and 3 1/2 inches. If made smaller you will have a higher ratio of dough to filling. And you definitely want the taste of the filling to shine through in each bite. Brushing the tops of the hand pies with an egg wash and sprinkling with a sparkling or Turbinado sugar will give them a beautiful bakery-look finish as well as just the right amount of added sweetness.
Use your imagination in creating the 'steam' holes/cuts on top layer of the dough. I used a sharp knife and straw, but you could also use very small cookie cutters. Note: I also woven pieces of dough to create a lattice, then cut it into a circle with a cookie cutter. However, this required a significant amount of dough. As a result I wouldn't have had enough dough to make a dozen hand pies.
Bake the hand pies in a pre-heated 375 degree (F) oven for 22-24 minutes or until they are golden brown. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack. Serve them warm or at room temperature.
What is not to love about having your own hand held pie to savor with a cup of tea or coffee at breakfast? Or as an afternoon treat? Or as a dessert? And how cute are these? They are almost too pretty to eat! But you have to eat them!
As picnics and gatherings return to our lives these Strawberry Rhubarb Hand Pies are the perfect sized sweet treat to share with family and friends. Or bake up a batch to share with friends and neighbors, especially ones who love rhubarb! Because who doesn't love to get a surprise home baked dessert? One that gives you a small serving of both fruit and vegetables!
Happy Memorial Day Weekend! While this weekend starts the summer season, summer technically is a little more than three weeks away. By then we all should be able to gather together in small groups. What a great way to celebrate that occasion than with a batch of these Strawberry Rhubarb Hand Pies.
Strawberry Rhubarb Hand Pies
Dough makes one dozen 3" hand pies. Filling makes enough for two dozen 3" hand pies.
Ingredients
Strawberry Rhubarb Filling
4 cups (20 ounces, 568 g) fresh strawberries, stemmed and cut into chunks
2 cups (10 ounces, 285 g) fresh rhubarb, cut into 1/2" pieces
1/2 cup (100 g) light brown sugar
1/4 cup (84 g) strawberry preserves or strawberry jam
1 1/2 Tablespoons Grand Marnier
1/2 teaspoon kosher salt
Zest from one large lemon (or the zest of a large orange)
2 teaspoons vanilla
1 teaspoon cornstarch
1 Tablespoon water
Dough (double the dough recipe if you want to make two dozen hand pies, make a second batch of dough)
2 cups (260 g) all-purpose flour
1 Tablespoon granulated sugar
3/4 teaspoon kosher salt
1 cup (230 g) unsalted butter, very cold, cut into 1/2 inch cubes (recommend a European or European style butter)
1/2 cup water
Egg Wash and Finish
1 large egg
1 Tablespoon water
Sparkling or Turbinado sugar for finishing
Directions
Strawberry Rhubarb Filling
1. In a heavy bottomed medium-sized pot, mix together the rhubarb, strawberries, brown sugar, jam, Grand Marnier, kosher salt, lemon (or orange zest), and vanilla. Bring to a boil over medium-high heat. Then lower the heat let the filling simmer until the fruit has just started softened and the filling has started to thicken (about 16-18 minutes).
2. Mix together the cornstarch and water. Add to the pot. Increase heat to medium high and cook until the filling thickens up (about 2 minutes). Immediately remove from heat and let cool to room temperature. When cool, cover and let chill in the refrigerator. Note: The filling will thicken up further as it cools.
Dough and assembly
1. Add the flour, sugar, and salt to the bowl of a large food processor. Pulse briefly to mix.
2. Add in the cubes of butter and pulse until the butter is pea sized.
3. Slowly add the half cup of water, pulsing until the dough starts to come together in the bowl. Depending on the humidity you may not use all of the water or need to add more. Your dough will have a wet and sticky texture.
4. Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper and set aside.
5. Place the dough on a lightly floured surface. Fold the dough over itself. Divide the dough into two pieces. Form into two rectangles about 1 inch thick. Wrap in the plastic wrap and refrigerate for 1 to 2 hours. Note: The dough rolled out beautifully after an hour of chilling time.
6. Unwrap one packet of dough and place on a lightly flour a surface. Sprinkle the top lightly with flour and roll out into a rectangle to a 1/4" thickness. Brush off any excess flour and fold the dough into thirds (as if you were folding a letter). Roll out the dough into a rectangle to 1/6" inch thickness.
7. Using a pastry ring or cookie cutter, cut into 3 to 3 1/2 inch rounds (or squares or rectangles).
8. Transfer each piece of dough to a parchment paper lined cookie sheet. Place in the refrigerator while your roll out the other piece of dough.
9. Make your egg wash by whisking together the egg and water in a small bowl.
10. Remove the tray of chilled dough cut outs from the refrigerator. Place a generous Tablespoon of the rhubarb-strawberry mixture into the center of the chilled dough.
11. Brush the edge of the dough with the egg wash.
12. Place another piece of dough and carefully place over the top of the filling. Press the edges down lightly. At this point you can crimp the edges of each hand pie with a fork.
13. Brush the top of the dough with the egg wash. Generously sprinkle with the sparkling or Turbinado sugar. Using a knife make an X or several slits into the top of the dough (to allow steam to escape). Alternately use a straw to create a hole in the center. Note: If using cookie cutters to make a small cutout on the top piece of dough, cut them out before placing the piece of dough on top of the mound of the rhubarb-strawberry filling.
14. Bake hand pies for 22-24 minutes or until they are golden brown. Let cool on the baking tray for 5 minutes.
15. Transfer to a cooling rack. Serve warm or at room temperature. The hand pies are best the day they are made. But if lightly covered with plastic wrap they are still delicious the next day.
Notes: (1) I used Kerrygold unsalted butter for the dough. (2) You can assemble and freeze the hand pies. Once assembled chill in the refrigerator for an hour before transferring them to the freezer. I like to fold a piece of parchment paper or bakery paper around each hand pie before placing them in a freezer plastic bag. Baking time for frozen hand pies will increase by several minutes.